Posts Tagged ‘Salad’

When I look back on the many great things in life, I always reflect on meals and the good times that are shared around them. There are so many cultures and things to eat that I sometimes wonder,” How does a person eat the same thing everyday?” I rarely eat the same dish in a year because there are so many tasty things to eat. I can attest that I have eaten with people of other religions and political philosophies. We do not agree on anything regarding those topics, but when we sit down to eat awesome food, there is nothing but smiles. God gives us food as a blessing for our hearts, mind, body, and soul. Some want to fight and wage war, I want to eat and enjoy the many great people and things in life. It is much easier to smile than frown. For those who share the same vision. Thank you for the joy you spread around the world. Here are a few of the meals I cooked this year that brought many smiles. If some of them puzzle you? Message me and I will tell you what they are or share a recipe. Bon Appetite!

 

Shrimp and Scallop Pasta with Salad

Shrimp and Scallop Pasta with Salad

Yes, I am still cooking all the time. I have just not posted many recipes or photos lately due to time constraints. Here are a few things that I have really enjoyed making.

Smoked Duck Breast over Dandelion Greens

Smoked Duck Breast over Dandelion Greens

Buffalo Tenderloin and Jalapeno Pecan Stuffed Quail with Asparagus and Fingerling Potatoes

Buffalo Tenderloin and Jalapeno Pecan Stuffed Quail with Asparagus and Fingerling Potatoes

Chicken Waldorf Salad

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I am still cooking all the time and I often do not have time to post everything, but this Waldorf salad I made was exceptional, as I added seasoned grilled chicken.

Here is the recipe I used

http://www.simplyrecipes.com/recipes/waldorf_salad/

This is a quick meal that you can create anyway you like. For this salad, I added rotisserie chicken, mixed greens, grape tomatoes, red onion, carrots, pears, tricolor bell peppers, blackberries, sunflower seeds, and a little lime vinaigrette. Quick, easy, healthy, for when you are in a hurry.

Rotisserie Chicken Salad

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One of the most beautiful salad dishes to me is a Greek Salad. I love making them! The colors blend together in a vibrant way and the flavors of lemon, olive oil, salt, pepper, oregano, fresh mint, romaine lettuce, tomato, cucumber, red onion, Kalamata Olives, and feta cheese burst with healthy flavor.

My Beautiful Greek Salad

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Today, I took time to cook some Muchines de Yuca which are Ecuadorian Yuca Fritters. I must say they are FABULOUS! They are hard work, but the flavor is AWESOME. The Macaroni Salad is a Cajun recipe which I am not posting in the advent of saving time, and the salad is pretty basic with romaine, green onions, tomato, celery, and a little balsamic vinaigrette.

Here are Muchines de Yuca.

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For the recipe, I referred to this link.

http://southamericanfood.about.com/od/appetizersfirstcourses/r/Muchines-De-Yuca-Ecuadorian-Yuca-Fritters.htm

Today, I created a masterpiece vegan salad. The flavors are balanced and you can just feel the freshness, power, and energy with each bite. Here is the recipe and photo. The little celery stick on top with peanut butter and raisins is called Ants On A Log. This was created by one of my children.

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Bulgar Wheat Vegetable Salad

1 cup of Bulgar wheat

1 onion finely chopped

5 pieces of celery off stalk finely sliced

5 carrots grated

1/2 pound of fresh snow peas

1 can of garbanzo beans

1/3 cup of fresh mint

1/3 cup of fresh Italian parsley

1/2 cup of roasted/salted sunflower seeds

1/4 cup orange juice

1/8 cup olive oil

1/2 teaspoon of salt

Fresh cracked black pepper to taste

Optional: Half moon orange slices for presentation

1. Boil two cups of water with the 1/2 teaspoon of salt. When it starts to boil, remove from heat and add 1 cup bulgur wheat. Allow bulgur wheat to absorb all water which takes about 15 minutes.

2. In a skillet heat the 1/8 cup of olive oil. When the oil is hot, add the onion, celery, and snow peas. Cook these for about four minutes.

3. Add all the vegetables, herbs, juice, seeds, and bulgur wheat to large mixing bowl.

4. Mix everything together thoroughly and enjoy.

This recipe will serve 6-8 people.

 

Today, I decided to work with some new dishes for lunch. These two recipes come from the cookbook Creating Empty Bottle Moments by Clive Berkman. I must say that the chicken recipe is one of the best I have ever had, and the roasted beet salad is bursting with flavor.  In fact, this is the first time I have ever eaten beet greens. They are delicious!

Here is a link to the cookbook

http://www.amazon.com/Empty-Bottle-Moments-Cooking-Clive/dp/1888237716

This book not only covers food, but the love and meaning behind it. It is a cookbook like none I have ever experienced regarding food and life.

And here is my finished product!

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A quick very tasty meal that is easily accomplished

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When eating salad, I am always amazed by the colors of vegetables available. You can truly create a rainbow of colors. This salad has spinach, romaine lettuce, mushrooms, red onion, tomato, red, yellow, and orange bell pepper. For the centerpiece, I have 16/20 size shrimp sauteed in garlic, olive oil, and lemon pepper. For the vegetarians out there, just drop the shrimp and come up with your own protein alternative.

You can use the dressing of your choosing. I prefer a combination of olive oil and lemon.

Remember to gather your ingredients.

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Chop your vegetables to the size and shape of your liking.

Saute your Shrimp about six minutes. Cook until a light pink.

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Arrange your vegetables. Place your shrimp in the center. Enjoy!

Rainbow Shrimp Salad

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